I asked Tommy, do you like Cranberry muffins?

december 051
Originally uploaded by jdfunks.

Orange Cranberry ‘Buttermilk’ Muffins (adapted from The Food Network)

1 cup fresh cranberries
1/4 cup fresh organic orange juice
1 cup unbleached all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon fine sea salt
3 tablespoons canola oil
4 tablespoons softened margarine
1 teaspoon grated organic orange zest
2/3 cup unrefined cane sugar, plus 1 tablespoon for topping, if desired
½ cup plain soy yogurt
¼ teaspoon vanilla
1/2 cup nondairy milk, I used hazelnut milk
½ tablespoon apple cider vinegar

Preheat the oven to 375 degrees F.

Add the apple cider vinegar to the nondairy milk, stir and set aside.

Lightly grease a 12 or 6 muffin tin with canola oil, or use muffin liners.
Sift together the flours, baking soda and sea salt.

Cream the oil, margarine and sugar. Add the vanilla, juice, rind and milk mixture and beat a couple times until incorporated.

Add the flour mixture to the margarine mixture in two batches. Fold in the cranberries. Do not over mix.

Use an ice cream scoop to put the batter evenly into the muffin tins.
Sprinkle the tops with sugar, if desired.

Bake until lightly golden, about 25 minutes.

These are not too sweet and just tart enough. The orange is not overwhelming, like the orange cranberry muffins of bad memories.
Try throwing in some chocolate chips, coconut and/or nuts!